Name: Rice with vegetables and beef (bibimbap)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 2 tablespoon sesame oil; 2 small carrots, cut into matchsticks; 2 small lebanese cucumbers, cut into matchsticks; 3 clove garlic, crushed; 2 teaspoon finely grated ginger; 400 gram beef mince; 2 tablespoon hoisin sauce; 1 tablespoon soy sauce; 4 eggs; 4 cup (1 1/3 cups raw) steamed jasmine rice; 1 cup (60g) beansprouts, trimmed; hot chilli sauce (optional), to serve

Rice with vegetables and beef (bibimbap)

Serves 4

Prep

15M

Cook

10M

Total

25M

Skip to Recipe

Ingredients

2 tablespoon sesame oil

2 small carrots, cut into matchsticks

2 small lebanese cucumbers, cut into matchsticks

3 clove garlic, crushed

2 teaspoon finely grated ginger

400 gram beef mince

2 tablespoon hoisin sauce

1 tablespoon soy sauce

4 eggs

4 cup (1 1/3 cups raw) steamed jasmine rice

1 cup (60g) beansprouts, trimmed

hot chilli sauce (optional), to serve

Method

1.Heat half of oil in a wok on high. Stir-fry carrot and cucumber for 1 minute. Remove and keep warm. Add remaining oil to wok and heat. Stir-fry garlic, ginger and mince for 4 minutes, until mince is browned and cooked through. Stir in sauces.

2.Heat a lightly greased, large non-stick frying pan on medium. Fry eggs until whites are set but yolks are still runny.

3.Divide rice between four shallow bowls. Top with fried egg. Place beef mixture, carrot, cucumber and beansprouts around egg yolk. Serve drizzled with hot chilli sauce, if desired.

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Ingredients

Method

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